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Filamentous fungus inhibitor and application thereof

A technology for filamentous fungi and inhibitors, applied in the field of filamentous fungi inhibitors, can solve the problems of short duration of stay, poor biological control method, unsustainable physical control method, etc., and achieves the effect of high application prospect.

Active Publication Date: 2020-06-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the physical control method is mainly to inhibit the infection of filamentous fungi by microwave heating and cold storage of fruits and vegetables. However, due to the short time between the physical means such as microwave heating and cold storage on the surface of fruits and vegetables, the physical control method is not sustainable.
[0006] The biological control method mainly inhibits filamentous fungal infection by antagonizing microorganisms. Compared with physical control methods, this method is more sustainable. However, the biological control method has the disadvantage of poor effect, mainly because many antagonistic microorganisms themselves belong to fungi. , can also cause fungal spoilage on the fruit surface

Method used

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  • Filamentous fungus inhibitor and application thereof
  • Filamentous fungus inhibitor and application thereof
  • Filamentous fungus inhibitor and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Effect of Lactobacillus plantarum CGMCC No.5494 and its fermentation supernatant on the germination rate of filamentous fungal spores

[0035] 1. Effect of Lactobacillus plantarum CGMCC No.5494 on the germination rate of filamentous fungal spores (double-layer plate-growth inhibition method)

[0036] Dip the Lactobacillus plantarum CGMCC No.5494 in the glycerol tube with an inoculation loop and streak it on the MRS solid medium, and culture it at 37°C for 48 hours under anaerobic environment to obtain a single colony; pick a single colony and inoculate it in the MRS liquid medium, Cultivate at 37° C. for 48 hours under anaerobic environment, repeat this operation 3 times, and obtain the bacterial liquid cultivated to the third generation.

[0037] Use an inoculation loop to inoculate the Penicillium extensa liquid in the ampoule tube on the PDA medium, and incubate at 28°C and 200rpm for 7 days to obtain mycelium and spores; pick the spores and inoculate them...

Embodiment 2

[0052] Example 2: Effect of Lactobacillus plantarum CGMCC No.5494 Fermentation Supernatant Expanding Penicillium Mycelium Cell Membrane Permeability

[0053] The MRS liquid medium was cultured with PDA at a volume ratio of 1:9, 1.5:8.5, 2:8, 2.5:7.5, 3:7, 3.5:6.5, 4:6 (MRS liquid medium: PDA medium) Base mix, obtain MRS liquid culture medium concentration and be respectively the control group mixed solution of 10,15,20,25,30,35,45% (v / v); The fermentation supernatant was mixed with the PDA medium at a volume ratio of 1:9, 1.5:8.5, 2:8, 2.5:7.5, 3:7, 3.5:6.5, 4:6 (fermentation supernatant: PDA medium) Mix to obtain the experimental group mixed solution whose fermentation supernatant concentration is respectively 10, 15, 20, 25, 30, 35, 45% (v / v); pour the mixed solution of the control group and the experimental group into the plate respectively; Add 10 μL of the Penicillium expanse spore suspension obtained in Example 2 dropwise in the center, culture at 28°C and 200 rpm for 1...

Embodiment 3

[0055] Embodiment 3: Effect of Lactobacillus plantarum CGMCC No.5494 fermentation supernatant on the growth of Penicillium expanses mycelium

[0056] The MRS liquid medium is mixed with the PDA medium at a volume ratio of 1.5:8.5 (MRS liquid medium: PDA medium), to obtain the MRS liquid medium concentration is a control group mixed solution of 15 (v / v); the embodiment 1 The obtained fermentation supernatant is mixed with the PDA medium at a volume ratio of 1.5:8.5 (fermentation supernatant: PDA medium), to obtain the experimental group mixed solution with a fermentation supernatant concentration of 15% (v / v) respectively ; Pour the mixture of the control group and the experimental group into the plate respectively; add 10 μL of the Penicillium extensa spore suspension obtained in Example 2 dropwise in the center of the plate, and cultivate it at 28°C for 6 days. During the culture period, measure the bacteria on each plate every 2 days Diameter of the filament, to detect the e...

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Abstract

The invention discloses a filamentous fungus inhibitor and an application thereof, and belongs to the technical field of biology. The invention provides the filamentous fungus inhibitor which comprises lactobacillus plantarum CGMCC No.5494 and / or a fermentation supernatant of the lactobacillus plantarum CGMCC No.5494. After the lactobacillus plantarum CGMCC No.5494 is co-cultured with penicilliumexpansum spores, aspergillus niger spores, penicillium roqueforti spores or penicillium digitatum spores, the germination rate of the penicillium expansum spores, the aspergillus niger spores, the penicillium roqueforti spores or the penicillium digitatum spores can be obviously inhibited within 7 days; and after the fermentation supernatant of the lactobacillus plantarum CGMCC No.5494 is co-cultured with penicillium expansum spores, aspergillus niger spores, penicillium roqueforti spores or penicillium digitatum spores, germination of the penicillium expansum spores, the aspergillus niger spores, the penicillium roqueforti spores or the penicillium digitatum spores can be obviously inhibited.

Description

technical field [0001] The invention relates to a filamentous fungus inhibitor and application thereof, belonging to the field of biotechnology. Background technique [0002] Fruit and vegetable spoilage can lead to cosmetic defects and nutritional deficiencies in fruits and vegetables. In developing countries with inadequate refrigeration and transportation facilities, the problem of fruit and vegetable spoilage is particularly prominent, and the losses it causes to the fruit and vegetable industry are also particularly serious. [0003] Filamentous fungi such as Penicillium extensa, Aspergillus niger, Penicillium loudii, and Penicillium digitatum are one of the culprits that cause fruit and vegetable spoilage. They mainly cause fruit and vegetable spoilage by eroding the leaves and fruits of fruits and vegetables, and then cause storage diseases of fruits and vegetables. Also, they produce toxins (for example, patulin and citrinin) (specific references: Hammami W, Al Than...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23B7/155C12R1/25
CPCC12N1/20A23B7/155
Inventor 于雷雷陈卫乔楠桢田丰伟翟齐啸赵建新张灏
Owner JIANGNAN UNIV
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